Chicken Enchiladas Recipe

Chicken Enchiladas Recipe Chicken Enchiladas Recipe photo by Taste of Home Rating 5

Julie Moutray of Wichita, Kansas uses leftover chicken to create a rich and creamy meal-in-one. "This colorful dish has zippy flavor. It's a nice change of pace from beef enchiladas," she says.

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Chicken Enchiladas Recipe
  • Prep: 15 min. Bake: 35 min.
  • Yield: 10 Servings
15 35 50

Ingredients

  • 1 can (16 ounces) refried beans
  • 10 flour tortillas (8 inches), warmed
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 3 to 4 cups cubed cooked chicken
  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • 1 can (15 ounces) enchilada sauce
  • 1/4 cup sliced green onions
  • 1/4 cup sliced ripe olives
  • Shredded lettuce, optional

Directions

  • Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese.
  • Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.
  • Bake, uncovered, at 350° for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. Yield: 10 servings.

Nutritional Facts 1 serving (1 each) equals 487 calories, 23 g fat (12 g saturated fat), 95 mg cholesterol, 1,001 mg sodium, 39 g carbohydrate, 4 g fiber, 29 g protein.

Originally published as Chicken Enchiladas in Quick Cooking May/June 1998, p16

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Chicken Enchiladas

Chicken Enchiladas Recipe

Chicken Enchiladas

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(1-10) of 17 reviews

Reviewed on Feb. 08, 2013 by jknight0012

This is goooood! Easy to make and delicious. Would be a good one to take to a potluck. Next time, I will try to lighten it up by using less cream cheese.

Reviewed on Jan. 12, 2013 by Mackie812

This was my first time making chicken enchiladas and this recipe deserves all 5 stars! Excellent & satifying! To save time I used a roast chicken from the grocery store but followed all the other instructions. Fantastic-will definitely make this again!!!

Reviewed on Oct. 19, 2012 by ldiener

I have made this recipe twice and each time they love it. I'm going to make it again for tomorrow's family lunch. Yummy!!

Reviewed on Oct. 18, 2012 by KPeralta

I removed the olives and it was good.

Reviewed on Oct. 07, 2012 by ksb223

Yummy! Easy to sub ingredients to match my family's preferences. I put green olives and jalapeños on my side and green peppers on my husband's side. Leftovers are delicious.

Reviewed on Sep. 30, 2012 by hunter6295

I add cumin and a can of green chilies. Fabulous!!

Reviewed on Sep. 28, 2012 by so_Md_gal

This is a simple recipe to make. I loved it. I used a full can of chilies. Gave it a little more spice. This is a great meal for a family..TRY THIS ONE !!!!

Reviewed on Sep. 28, 2012 by so_Md_gal

This is a simple recipe to make. I loved it. This is a great meal for a family..TRY THIS ONE !!!!

Reviewed on Sep. 04, 2012 by minmom

This is like an old stand by now! I use fat free cream of chicken suop and low fat sour cream,that way my Father-in-law can enjoy them. So easy to put together for company!

Reviewed on Jul. 21, 2012 by Mayzr97

This has become a family favorite. It is convenient to take out to the field as it really doesn't require additional toppings.

 
 

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